"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spanish Omelette Recipe

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This recipe for Spanish Omelette, by Julie Hyland, is from Helen and Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Category:

Ingredients:

Ingredients:

Directions:

Directions:

Peel and thinly slice potatoes. Put in microwaveable baking dish. Drain olive oil/onion juice into potatoes, reserving the onions in pan.Bake potatoes in microwave for 20 minutes, stirring occasionally. (You can fry potatoes in pan with onions, if you wish.)

When potatoes are done, prepare skillet for frying by adding 2 tsp olive oil to onions and heating over medium heat. Once oil is hot, add potatoes and juices, mixing and chopping with spatula.

Beat the eggs and pinch of salt well. Add to pan of potatoes and onions. Shake the pan gently so that nothing sticks to bottom of pan.

Once the omelette seems to be cooked, use the lid of the skillet or a large plate to tip the omelette out of the pan. If needed, add a little more oil to pan and slide the omelette back into the pan with the less cooked side down. Reduce/turn off heat and let cook for a few minutes.

This omelette is delicious hot or cold.

Number Of
Servings:

Number Of
Servings:

6 - 8

Personal
Notes:

Personal
Notes:

This is the first meal Jorge prepared for us. It is wonderful! It is also one of his sister, Marina's, favorites.

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